KR102336946B1 - Vinegar candy and manufacturing method of it - Google Patents
Vinegar candy and manufacturing method of it Download PDFInfo
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- KR102336946B1 KR102336946B1 KR1020200077176A KR20200077176A KR102336946B1 KR 102336946 B1 KR102336946 B1 KR 102336946B1 KR 1020200077176 A KR1020200077176 A KR 1020200077176A KR 20200077176 A KR20200077176 A KR 20200077176A KR 102336946 B1 KR102336946 B1 KR 102336946B1
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- vinegar
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- 235000021419 vinegar Nutrition 0.000 title claims abstract description 66
- 239000000052 vinegar Substances 0.000 title claims abstract description 66
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 27
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 235000000346 sugar Nutrition 0.000 claims abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 10
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- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
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- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
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- 210000003296 saliva Anatomy 0.000 description 1
- STECJAGHUSJQJN-FWXGHANASA-N scopolamine Chemical compound C1([C@@H](CO)C(=O)O[C@H]2C[C@@H]3N([C@H](C2)[C@@H]2[C@H]3O2)C)=CC=CC=C1 STECJAGHUSJQJN-FWXGHANASA-N 0.000 description 1
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0044—Sugar-cookers processing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0048—Candy batch cooling, cooling tables processing
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/08—Addition of flavouring ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/15—Flavour affecting agent
Abstract
Description
본 발명은 식초사탕 및 식초사탕의 제조방법에 관한 것으로, 더욱 상세하게는 식초의 신맛을 감쇄시키는 식초사탕 및 식초사탕의 제조방법에 관한 것이다.The present invention relates to vinegar candy and a method for preparing vinegar candy, and more particularly, to a vinegar candy and a method for producing vinegar candy that attenuates the sour taste of vinegar.
식초는 초산 · 구연산 · 아미노산 · 호박산 등 60여 종 이상의 유기산을 포함하고 있으며, 비타민과 무기질 등 각종 영양소의 체내 흡수를 도와주는 촉진제 역할을 한다. 또한 많은 아미노산이 들어 있으며, 그 가운데 일부는 비만을 방지하고 콜레스테롤을 저하시켜 지방간을 막는 작용을 한다. 또한, 식초는 산소와 헤모글로빈의 친화력을 높여 뇌에 충분한 산소를 공급하여 머리를 맑게 해주고 기억력을 증진시킨다. 특히 파로틴(일명 회춘 호르몬)의 분비를 촉진하여 세포의 노화를 막고 뼈를 강하게 하고, 체내의 칼슘 흡착력을 높여서 골의 질량을 늘린다. 아울러 타액과 위액의 분비를 촉진하여 식욕을 증진시키고 소화 흡수를 도우며 갈증을 없해는 효과를 갖는다. 이러한 식초를 음료로 음용하기 위한 기술들이 개발되어져왔다. Vinegar contains more than 60 kinds of organic acids such as acetic acid, citric acid, amino acid, and succinic acid, and acts as an accelerator to help the body absorb various nutrients such as vitamins and minerals. It also contains many amino acids, some of which prevent obesity and lower cholesterol, thereby preventing fatty liver. In addition, vinegar increases the affinity of oxygen and hemoglobin, supplying sufficient oxygen to the brain, clearing the head and improving memory. In particular, it promotes the secretion of parotin (a.k.a. rejuvenation hormone) to prevent cell aging, strengthen bones, and increase bone mass by increasing calcium adsorption capacity in the body. In addition, it promotes the secretion of saliva and gastric juice to increase appetite, aid digestion and absorption, and have the effect of quenching thirst. Techniques for drinking such vinegar as a beverage have been developed.
이하 관련된 선행문헌들을 소개한다. 하기 선행문헌에서의 식별부호는 본원발명과는 무관하다. Hereinafter, related prior literatures are introduced. Identifiers in the following prior references are irrelevant to the present invention.
대한민국 등록특허 제10-0910655호 '복분자를 이용한 식초음료 및 그의 제조방법'는 복분자를 가열 압착하여 착즙한 후 살균하고 효소를 사용하여 섬유소를 제거하는 단계, 상기 섬유소를 분해시킨 복분자 착즙액을 여과하고 효모를 첨가하여 알코올발효시킨 후 멸균하는 단계, 상기 멸균된 알코올발효액에 초산균을 첨가하고 발효시켜 멸균한 다음 여과하여 복분자 식초를 얻는 단계, 상기 복분자 식초에 기능성성분 추출물을 첨가하고 혼합하는 단계를 포함하는 복분자를 이용한 식초음료의 제조방법에 관한 것이다. 본 발명의 복분자 식초 음료는 복분자 본래의 기능성성분에 항암활성, 항미생물 효과 및 동맥경화 발생억제효과가 있는 성분이 추가되어 인체에 유익한 기능성 복분자 식초음료를 제공하는 데 있다. Republic of Korea Patent No. 10-0910655 'Vinegar drink using bokbunja and its manufacturing method' is a step of sterilizing bokbunja after squeezing it by heating and sterilizing it and using an enzyme to remove the fibrin, and filtering the bokbunja juice obtained by decomposing the fibrin. and sterilizing after alcohol fermentation by adding yeast, adding acetic acid bacteria to the sterilized alcoholic fermentation broth, fermenting and sterilizing, then filtering to obtain bokbunja vinegar, adding functional ingredient extract to the bokbunja vinegar and mixing It relates to a method for manufacturing a vinegar drink using bokbunja, including The bokbunja vinegar drink of the present invention is to provide a functional bokbunja vinegar beverage beneficial to the human body by adding ingredients having anticancer activity, antimicrobial effect, and arteriosclerosis prevention effect to the original functional ingredient of bokbunja.
대한민국 등록특허 제10-1869497호 '과실분과 유기산을 포함하는 액상 조성물 및 이를 함유하는 과실 식초음료'는 산화적 스트레스와 관련된 각종 질환을 예방하기 위하여 산화제/항산화제의 균형을 유지하는데 도움을 주는 항산화 활성이 우수한 가시오갈피 또는 오갈피를 이용한 유산균 발효 식초음료 및 그 제조 방법을 제공한다. 이러한 가시오갈피 또는 오갈피를 이용한 유산균 발효 식초음료의 제조 방법은, 배양탱크에 가시오갈피의 생열매 또는 오갈피의 생열매와 황설탕을 혼합하고 배양탱크를 항온실에서 호기적 상태를 유지하면서 가시오갈피 또는 오갈피의 당추출액을 추출하는 단계와, 당추출액을 증류수로 희석하여 희석액을 만드는 단계와, MRS (de ManRogosa Sharpe) 배지에서 배양된 유산균 스타터를 희석액에 접종하여 33 내지 37℃에서 24 내지 48시간 동안 발효시키는 단계를 포함한다.Republic of Korea Patent Registration No. 10-1869497 'Liquid composition containing fruit flour and organic acid and fruit vinegar drink containing the same' is an antioxidant that helps to maintain the balance of oxidizers/antioxidants to prevent various diseases related to oxidative stress. Provided are a lactic acid bacterium fermented vinegar drink using s. The method for producing a lactic acid bacterium fermented vinegar drink using such a scorpion locust or locust is mixed with a live fruit of serratus oleracea or a live fruit of sorghum and brown sugar in a culture tank and maintaining the culture tank in an aerobic state in a constant temperature room, while maintaining the aerobic state of Extracting the sugar extract, diluting the sugar extract with distilled water to make a dilution, and inoculating the lactic acid bacteria starter cultured in MRS (de ManRogosa Sharpe) medium into the diluent and fermenting at 33 to 37° C. for 24 to 48 hours. includes steps.
그러나 식초는 3∼5％의 초산과 유기산·아미노산·당·알코올·에스테르 등이 함유된 산성 식품으로써 신맛이 강하여 취식에 문제가 있으며 상기의 선행문헌에서는 사탕과 같은 고형분으로 제조된 것을 제공하지도 못하였다.However, vinegar is an acidic food containing 3-5% acetic acid, organic acids, amino acids, sugars, alcohols, esters, etc., and has a strong sour taste, so there is a problem in eating. did
식초는 3∼5％의 초산과 유기산·아미노산·당·알코올·에스테르 등이 함유된 산성 식품으로써 신맛이 강하여 식품으로써 취식이 용이하지 아니한 문제가 있다. 이에, 본 발명이 이루고자 하는 기술적 과제는 식초의 신맛을 최대한 완화시키면서도 높은 풍미를 갖는 식초를 포함하는 식품의 제조방법을 제공하는 것이다. Vinegar is an acidic food containing 3-5% acetic acid, organic acids, amino acids, sugars, alcohols, esters, etc., and has a strong sour taste, making it difficult to consume as a food. Accordingly, the technical problem to be achieved by the present invention is to provide a method of manufacturing a food containing vinegar having a high flavor while maximally alleviating the sour taste of vinegar.
또한, 식초를 구강 살균 등의 용도로 적용하는 경우, 식초는 신맛이 강하여 구강내에 오랜 시간동안 머물게 하기 어려운 문제가 있다. In addition, when vinegar is used for oral sterilization, etc., vinegar has a strong sour taste, so it is difficult to stay in the oral cavity for a long time.
본 발명이 이루고자 하는 기술적 과제는 이상에서 언급한 기술적 과제로 제한되지 않으며, 언급되지 않은 또 다른 기술적 과제들은 아래의 기재로부터 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에게 명확하게 이해될 수 있을 것이다.The technical problems to be achieved by the present invention are not limited to the technical problems mentioned above, and other technical problems not mentioned can be clearly understood by those of ordinary skill in the art to which the present invention belongs from the description below. There will be.
상기 기술적 과제를 달성하기 위하여, 본 발명의 일실시예는 식초사탕에 있어서, 당 70~80wt%, 식초 10~15wt%, 감분 5~10wt% 물 5~15wt%를 포함하는 것을 특징으로 하는 식초사탕을 제공한다.In order to achieve the above technical object, one embodiment of the present invention is vinegar, characterized in that it contains 70 to 80 wt% of sugar, 10 to 15 wt% of vinegar, 5 to 10 wt% of mint, 5 to 15 wt% of water in vinegar candy. Offer candy.
본 발명의 실시예에 따르면, 높은 비율의 당분 또는 감미료와 감분을 통하여 식초의 신맛을 최대한 완화시키면서도 높은 풍미를 갖는 식초사탕를 제공한다. According to an embodiment of the present invention, vinegar candy having a high flavor while maximally alleviating the sour taste of vinegar through a high ratio of sugar or sweetener and reduced powder is provided.
즉, 높은 비율의 단맛 과 감분의 부드러운 맛과 식초의 신맛이 조화를 이루게 되어 식품으로서의 풍미를 증진시킬 수 있다.In other words, it is possible to enhance the flavor of food by harmonizing the high ratio of sweetness, the soft taste of persimmon, and the sour taste of vinegar.
또한, 식초의 영양학적, 생리적 이로운 효과를 그대로 구현함은 물론, 구강의 살균 등의 효과도 기대할 수 있다. 특히, 사탕은 구강 내에서 상대적으로 오랜 시간동안 먹는 식품이기 때문에 식초의 구강살균효과는 극대화된다. In addition, the nutritional and physiological beneficial effects of vinegar can be realized as it is, and effects such as oral sterilization can be expected. In particular, since candy is a food eaten in the oral cavity for a relatively long time, the oral sterilization effect of vinegar is maximized.
본 발명의 효과는 상기한 효과로 한정되는 것은 아니며, 본 발명의 상세한 설명 또는 특허청구범위에 기재된 발명의 구성으로부터 추론 가능한 모든 효과를 포함하는 것으로 이해되어야 한다.It should be understood that the effects of the present invention are not limited to the above-described effects, and include all effects that can be inferred from the configuration of the invention described in the detailed description or claims of the present invention.
도1은 본 발명의 식초사탕의 제조방법의 순서도이다. 1 is a flowchart of a method for manufacturing vinegar candy of the present invention.
이하에서는 첨부한 도면을 참조하여 본 발명을 설명하기로 한다. 그러나 본 발명은 여러 가지 상이한 형태로 구현될 수 있으며, 따라서 여기에서 설명하는 실시예로 한정되는 것은 아니다. 그리고 도면에서 본 발명을 명확하게 설명하기 위해서 설명과 관계없는 부분은 생략하였으며, 명세서 전체를 통하여 유사한 부분에 대해서는 유사한 도면 부호를 붙였다.Hereinafter, the present invention will be described with reference to the accompanying drawings. However, the present invention may be embodied in several different forms, and thus is not limited to the embodiments described herein. And in order to clearly explain the present invention in the drawings, parts irrelevant to the description are omitted, and similar reference numerals are attached to similar parts throughout the specification.
명세서 전체에서, 어떤 부분이 다른 부분과 "연결(접속, 접촉, 결합)"되어 있다고 할 때, 이는 "직접적으로 연결"되어 있는 경우뿐 아니라, 그 중간에 다른 부재를 사이에 두고 "간접적으로 연결"되어 있는 경우도 포함한다. 또한 어떤 부분이 어떤 구성요소를 "포함"한다고 할 때, 이는 특별히 반대되는 기재가 없는 한 다른 구성요소를 제외하는 것이 아니라 다른 구성요소를 더 구비할 수 있다는 것을 의미한다.Throughout the specification, when a part is “connected (connected, contacted, coupled)” with another part, it is not only “directly connected” but also “indirectly connected” with another member interposed therebetween. "Including cases where In addition, when a part "includes" a certain component, this means that other components may be further provided without excluding other components unless otherwise stated.
본 명세서에서 사용한 용어는 단지 특정한 실시예를 설명하기 위해 사용된 것으로, 본 발명을 한정하려는 의도가 아니다. 단수의 표현은 문맥상 명백하게 다르게 뜻하지 않는 한, 복수의 표현을 포함한다. 본 명세서에서, "포함하다" 또는 "가지다" 등의 용어는 명세서상에 기재된 특징, 숫자, 단계, 동작, 구성요소, 부품 또는 이들을 조합한 것이 존재함을 지정하려는 것이지, 하나 또는 그 이상의 다른 특징들이나 숫자, 단계, 동작, 구성요소, 부품 또는 이들을 조합한 것들의 존재 또는 부가 가능성을 미리 배제하지 않는 것으로 이해되어야 한다.The terminology used herein is used only to describe specific embodiments, and is not intended to limit the present invention. The singular expression includes the plural expression unless the context clearly dictates otherwise. In the present specification, terms such as “comprise” or “have” are intended to designate that a feature, number, step, operation, component, part, or combination thereof described in the specification exists, but one or more other features It is to be understood that this does not preclude the possibility of addition or existence of numbers, steps, operations, components, parts, or combinations thereof.
이하 첨부된 도면을 참고하여 본 발명의 실시예를 상세히 설명하기로 한다.Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings.
본 발명은 식초사탕에 있어서, 당 70~80wt%, 식초 10~15wt%, 감분 5~10wt% 물 5~15wt%를 포함하는 것을 특징으로 하는 식초사탕을 제공한다. The present invention provides a vinegar candy comprising 70 to 80 wt% of sugar, 10 to 15 wt% of vinegar, 5 to 10 wt% of deciduous sugar, 5 to 15 wt% of water in the vinegar candy.
상기 식초(Vinegar)는 식초는 3∼5％의 아세트산(acetic acid)을 포함하는 것으로서, 양조식초, 곡물발효식초, 과실발효식초를 포함한다. 본원발명에서는 상기 식초의 종류에 한정을 두지 아니한다. 상기 식초는 체내의 잉여 영양소를 분해하며 담즙이나 부신피질호르몬의 생성을 돕고, 피로를 유발하는 물질인 유산(젖산)의 생성을 막을 뿐 아니라 이미 생성된 유산은 분해한다. 생선회 등 날 음식을 먹을 때 식초를 사용하는 것은 살균 작용이 있기 때문이다. 또한 식초는 비만 예방, 간 기능 강화, 성장 촉진, 당 대사 촉진, 면역력 증강, 피로 회복 및 생활에 활력을 준다. 또 지혈(止血), 익혈(益血) 작용을 하고, 또한 혈액 순환을 촉진하고 피를 맑게 하며 각종 출혈성 질환을 다스리고 혈액의 생성을 도우며 빈혈을 개선하는 등의 효과가 알려져 있다.The vinegar (Vinegar) includes 3 to 5% of acetic acid, and includes brewed vinegar, grain fermented vinegar, and fruit fermented vinegar. In the present invention, the type of vinegar is not limited. The vinegar decomposes excess nutrients in the body, helps the production of bile or adrenocortical hormone, and prevents the production of lactic acid (lactic acid), a substance that causes fatigue, as well as decomposes the already generated lactic acid. The use of vinegar when eating raw foods such as sashimi is because it has a sterilizing effect. Vinegar also prevents obesity, strengthens liver function, promotes growth, promotes sugar metabolism, enhances immunity, recovers from fatigue, and gives vitality to life. In addition, hemostasis (止血), hemostatic (益血) action, and also promotes blood circulation, purifies the blood, manages various bleeding disorders, helps the production of blood, and is known to have effects such as improving anemia.
상기 당은 정백당, 물엿 등의 당류는 물론 사카린, 소비톨, 아스파탐, 수크랄로스 등의 합성감미료 중에서 선택되어 적용할 수 있다. The sugar may be selected from synthetic sweeteners such as saccharin, sorbitol, aspartame, and sucralose as well as sugars such as refined white sugar and starch syrup.
상기 감분(甘粉) 감자의 앙금을 말린 가루로서 감자녹말을 의미한다. 상기 감분은 부드러운 맛으로서 식초와 궁합이 좋은 것으로 알려져있다. The persimmon powder (甘粉) refers to potato starch as a dried powder of potato sediment. The persimmon has a mild taste and is known to have good compatibility with vinegar.
즉, 본원발명은 신맛이 강하여 직접 취식하기 어려운 식초를 높은 비율의 단맛과 부드러운 맛의 감분을 이용하여 취식하기 용이한 형태로 가공하며, 사탕으로써의 취식형태를 제공하여 구강내에서 오랜 시간동안 섭취가 가능하도록 한 것을 그 특징으로 한다. That is, the present invention processes vinegar, which is difficult to consume directly due to its strong sour taste, into an easy-to-eat form using a high ratio of sweet and soft taste reduction, and provides an eating form as a candy to be consumed in the oral cavity for a long time. It is characterized by making it possible.
본 발명은 이에 나아가, 상기의 사탕에 첨가제로서 가지즙 5~10wt%를 포함시킬 수 있다. The present invention may further include 5 to 10 wt% of eggplant juice as an additive to the candy.
상기 가지즙은 가지를 쪄서 즙을 짜낸 것을 이용하는 것이 바람직하다. 상기 가지는 부드러운 식감을 가짐으로써 식초의 신맛을 완화시켜주는 효과를 갖는다. As the eggplant juice, it is preferable to use a juice extracted from steamed eggplant. The eggplant has the effect of alleviating the sour taste of vinegar by having a soft texture.
가지는 보랏빛을 내는 안토시아닌계 색소인 히아신과 나스닌은 혈관 속에 쌓이는 노폐물을 제거하여 암이나 동맥경화, 고혈압 예방에 도움을 준다. 또한 안토시아닌은 우리 몸의 세포가 산화되는 것을 늦춰주기 때문에 노화를 방지하는 효과가 있고, 폴리페놀 성분과 함께 항암효과를 가지고 있다. 시력 저하를 예방해주기도 하며, 스코폴라민 성분은 경련을 억제하고 통증을 완화하는 효과가 알려져있다. Eggplant hyacin and nasnin, which are anthocyanin pigments that give off a purple color, help to prevent cancer, arteriosclerosis, and high blood pressure by removing waste products that accumulate in blood vessels. In addition, anthocyanin has an anti-aging effect because it slows down the oxidation of cells in our body, and it has anti-cancer effect along with polyphenol component. It also prevents vision loss, and scopolamine is known to suppress spasms and relieve pain.
도1은 본 발명의 식초사탕의 제조방법의 순서도이다. 도1에 도시된 바와 같이, 1 is a flowchart of a method for manufacturing vinegar candy of the present invention. As shown in Figure 1,
상기와 같은 본원발명의 식초사탕은 The vinegar candy of the present invention as described above is
당, 감분 및 물을 130~150℃로 가열하여 겔화시키는 단계(s100);The step of gelling by heating sugar, deciduous and water to 130 ~ 150 ℃ (s100);
겔화된 당을 80~100℃로 냉각시키는 냉각단계(s200);Cooling step (s200) of cooling the gelled sugar to 80 ~ 100 ℃;
겔화된 당에 식초를 10~15wt%의 비율로 첨가시키는 단계(s300);adding vinegar to the gelled sugar at a ratio of 10 to 15 wt% (s300);
색소 및 첨가제를 투입하는 단계(s400);adding a dye and an additive (s400);
사탕형태로의 성형단계(s500);Forming step into candy form (s500);
를 포함하는 것을 특징으로 하는 식초사탕의 제조방법을 제공한다.It provides a method of manufacturing vinegar candy, characterized in that it comprises a.
색소 및 첨가제를 투입하는 단계(s400)에서의 첨가제는 가지즙을 포함할 수 있다. 상기의 공정에 가지즙을 추가하는 실시예에서는 상기 가지즙은 가지를 찌거나 삶은 후 짜내어 가지즙을 추출하게 된다. The additive in the step (s400) of adding the pigment and the additive may include eggplant juice. In an embodiment in which eggplant juice is added to the above process, eggplant juice is extracted by steaming or boiling eggplant and then squeezing eggplant juice.
사탕형태로의 성형단계(s500)에서는 100℃ 전후로 가열된 가열형틀에 상기 겔화된 사탕을 붇고 냉각시키게 된다. In the candy-form molding step (s500), the gelled candy is poured into a heating mold heated to around 100° C. and cooled.
본 발명을 첨부된 도면과 함께 설명하였으나, 이는 본 발명의 요지를 포함하는 다양한 실시 형태 중의 하나의 실시예에 불과하며, 당업계에서 통상의 지식을 가진 자가 용이하게 실시할 수 있도록 하는 데에 그 목적이 있는 것으로, 본 발명은 상기 설명된 실시예에만 국한되는 것이 아님은 명확하다. 따라서, 본 발명의 보호범위는 하기의 청구범위에 의해 해석되어야 하며, 본 발명의 요지를 벗어나지 않는 범위 내에서의 변경, 치환, 대체 등에 의해 그와 동등한 범위 내에 있는 모든 기술 사상은 본 발명의 권리범위에 포함될 것이다. 또한, 도면의 일부 구성은 구성을 보다 명확하게 설명하기 위한 것으로 실제보다 과장되거나 축소되어 제공된 것임을 명확히 한다. 또한, 청구항 부호는 이해를 돕기 위한 것일 뿐 본 발명의 형상과 구조를 첨부된 도면에 한정한다는 뜻이 아니다. Although the present invention has been described with the accompanying drawings, this is only one embodiment of various embodiments including the gist of the present invention, and is intended to be easily implemented by those of ordinary skill in the art. For the purpose, it is clear that the present invention is not limited to the embodiments described above. Accordingly, the protection scope of the present invention should be interpreted by the following claims, and all technical ideas within the equivalent range by changes, substitutions, substitutions, etc. within the scope not departing from the gist of the present invention are the rights of the present invention will be included in the scope. In addition, it is clarified that some components of the drawings are provided in an exaggerated or reduced form than in reality to more clearly explain the configuration. In addition, the claim signs are only for helping understanding, it is not meant to limit the shape and structure of the present invention to the accompanying drawings.
Claims (2)
당, 감분 및 물을 130~150℃로 가열하여 겔화시키는 단계(s100);
겔화된 당을 80~100℃로 냉각시키는 냉각단계(s200);
겔화된 당에 식초를 10~15wt%의 비율로 첨가시키는 단계(s300);
색소, 가지즙 및 첨가제를 투입하는 단계(s400);
사탕형태로의 성형단계(s500);
를 포함하며,
성형된 식초사탕은 당 70~75wt%, 식초 10~15wt%, 감분 5~10wt%, 가지즙 5~10wt% 및 물 5~15wt%을 포함하여 구성되는 것을 특징으로 하는 식초사탕의 제조방법.
In the method for manufacturing vinegar candy,
The step of gelling by heating sugar, deciduous and water to 130 ~ 150 ℃ (s100);
Cooling step (s200) of cooling the gelled sugar to 80 ~ 100 ℃;
adding vinegar to the gelled sugar at a ratio of 10 to 15 wt% (s300);
adding a pigment, eggplant juice and additives (s400);
Forming step into candy form (s500);
includes,
The molded vinegar candy is 70 to 75 wt% of sugar, 10 to 15 wt% of vinegar, 5 to 10 wt% of persimmon, 5 to 10 wt% of eggplant juice, and 5 to 15 wt% of water.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR840003784A (en) * | 1983-03-07 | 1984-10-04 | 도꾸지 아꾸다가와 | Manufacturing method of decorative candy |
| KR100910655B1 (en) | 2007-10-16 | 2009-08-05 | 전라북도 고창군 | Bokbunja Vinegar Beverage Using Rubus coreanum and Manufacturing Method Thereof |
| KR20180020840A (en) * | 2016-08-20 | 2018-02-28 | 지서윤 | fruit vinegar Jelly |
| KR101869497B1 (en) | 2016-04-14 | 2018-06-22 | 김기선 | Liquid composition including organic acids and fruit powder and Fruit vinegar drink containing the same |
-
2020
- 2020-06-24 KR KR1020200077176A patent/KR102336946B1/en active IP Right Grant
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR840003784A (en) * | 1983-03-07 | 1984-10-04 | 도꾸지 아꾸다가와 | Manufacturing method of decorative candy |
| KR100910655B1 (en) | 2007-10-16 | 2009-08-05 | 전라북도 고창군 | Bokbunja Vinegar Beverage Using Rubus coreanum and Manufacturing Method Thereof |
| KR101869497B1 (en) | 2016-04-14 | 2018-06-22 | 김기선 | Liquid composition including organic acids and fruit powder and Fruit vinegar drink containing the same |
| KR20180020840A (en) * | 2016-08-20 | 2018-02-28 | 지서윤 | fruit vinegar Jelly |
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| Title |
|---|
| https://oldlineplate.com/category/recipes/(2018.10.31.) * |
| 인터넷 게시물, https://oldlineplate.com/category/recipes/(2018.10.31.)* |
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